A new system of domestic cookery : formed upon principles of economy, and adapted to the use of private families / by a lady (Mrs. Rundell).

  • Rundell, Maria Eliza Ketelby, 1745-1828.
Date:
1853
Catalogue details

Licence: Public Domain Mark

Credit: A new system of domestic cookery : formed upon principles of economy, and adapted to the use of private families / by a lady (Mrs. Rundell). Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    CONTENTS INTRODUCTION. Miscellaneous Observa- tions for the use of a Mistress of a family The art of carving PART I. PISH. To choose fish 1 Observations on dressing fish .. Turbot To keep Turbot To boil Turbot Salmon To boil salmon To broil salmon To pot salmon To dry salmon Anexcellent dish of dried salmon To pickle salmon7; Another way Salmon collared Ood Observations on cod Cod’s head and shoulders Crimp cod Cod sounds,boiled,9; to look like chickens,9; broiled,9.Ragout,9 Currie of cod To dress salt cod Sturgeon To dress fresh sturgeon To roast sturgeon, 10. Another way An excellent imitation of pickled sturgeon Tbornback and skate ! Crimp skate Maids Boiled carp Stewed carp Baked carp Perch and tench To fry trout and grayline (and percli and tench the same way) Trout d la Genevoise Different ways of dressing mac- kerel Pickled mackerel, called cavea’ch Red mullet ' ]3 To dress pipers h To bake pike \ 54 Different ways of dressing had- docks i4 To dry haddocks (and whitings the same way) 14 Stuffing for pike, haddock, and small cod 14 Soles ]5 To boil or fry soles 15 Stewed soles and carp 16 Soles another way 15 Soles in the Portuguese way .. 16 Portuguese stuffing for soles baked An excellent way of dressing a large plaice, especially if there be a roe jg To fry smelts ig Eels 17 Spitchcock eels 17 Fried eels 17 Boiled eels 17 Eel-broth, very nourishing for the sick, how to make 17 Collared eel 17 To stew lamprey as at Worces- ter (and eels and soles in the same way) 17 Flounders is To fry flounders 18 Water-souchy 18 Herrings and sprats 18 To smoke herrings 18 Fried herrings 18 Broiled herrings 19 Potted herrings 19 To dress red herrings 19 Baked herrings or sprats 19 To boil sprats 19 Lobsters, prawns, and shrimps 19 To pot lobsters, 19. Another way, as at Wood’s Hotel (and mac- kerel, herrings, and trout, in the same maimer) 29 Stewed lobsters, a very high relish 20 Buttered lobsters 20 Page 1. xvii. to 3 4 5 5 6 6 6 6 G 7 7 7 8 8 8 8 9 9 10 10 10 10 10 11 11 11 11 11 11 12 12 12 12 13 13